1. Make the Cookie Crumb Layer:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Coarsely crush the vanilla sandwich cookies. You can do this in a food processor (pulse briefly) or by placing them in a zip-top bag and crushing them with a rolling pin.
3. Divide the crushed cookies evenly between two small mixing bowls.
4. In one bowl, add the dry strawberry gelatin mix and stir to combine.
5. In a small bowl, melt the 4 tablespoons of unsalted butter.
6. Pour 2 tablespoons of the melted butter over the plain cookie crumbs and mix well.
7. Add the red food color gel to the remaining 2 tablespoons of melted butter and stir until the color is evenly distributed.
8. Pour the tinted butter over the strawberry gelatin cookie crumbs and stir very well to ensure the color and flavor are evenly distributed.
9. Spread both the vanilla and strawberry cookie crumbs evenly on the prepared baking sheet.
10. Bake for 10 minutes.
11. Let the crumbs cool completely on the baking sheet.

2. Make the Strawberry Cake Layers:

1. Preheat oven to 350°F (175°C). Generously spray two 9-inch round cake pans with baker’s spray (like Baker’s Joy).
2. In a large mixing bowl, using a stand mixer or handheld electric mixer, combine the cake mix, eggs, melted butter, milk, and strawberry gelatin mix.
3. Mix on medium speed until well incorporated and smooth (about 2 minutes).
4. Divide the batter evenly between the two prepared cake pans.
5. Bake for 24-28 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.  

3. Make the Cheesecake Layer:

1. Reduce oven temperature to 325°F (165°C).
2. Line the bottom of a 9-inch springform pan with parchment paper. Generously spray the sides and bottom of the pan with nonstick spray.
3. In a small bowl, whisk together the granulated sugar and cornstarch. Set aside.
4. In a large mixing bowl, using a stand mixer or handheld electric mixer, cream together the softened cream cheese, heavy cream, and vanilla extract until smooth and creamy.
5. Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition.
6. With the mixer still on low, slowly add the sugar-cornstarch mixture. Increase the speed to medium and mix until the batter is smooth and well combined.
7. Pour the cheesecake batter into the prepared springform pan.
8. Bake for 40 minutes.
9. Turn off the oven, but leave the cheesecake inside with the door closed for an additional 20 minutes. This helps prevent cracking.
10. Remove the cheesecake from the oven and let it cool completely on a wire rack for 30 minutes.
11. Tightly cover the cheesecake with plastic wrap and place it in the freezer for 1 hour. This makes it easier to handle when assembling the cake.

4. Make the Frosting:

1. In a large mixing bowl, using a stand mixer or handheld electric mixer, cream together the softened cream cheese, heavy cream, and softened butter until light and fluffy (about 1 1/2 to 2 minutes). Scrape down the sides of the bowl as needed.
2. Reduce the mixer speed to low and add the vanilla extract.
3. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until just combined. Increase the speed to medium and mix until the frosting is smooth and creamy.

5. Assemble the Cake:

1. Place one of the cooled strawberry cake layers on your chosen serving plate.
2. Spread 1/4 cup of the frosting evenly over the bottom cake layer. Don’t worry if crumbs get into the frosting; they will be covered by the crumb coating.
3. Remove the cheesecake from the freezer. Carefully run a sharp, thin knife around the inside edge of the springform pan to loosen the cheesecake.
4. Slowly release the springform sides.
5. Line a flat plate or cake board with wax paper. Place it on top of the cheesecake. Carefully flip the cheesecake upside down so that the bottom is now facing up.
6. Remove the base of the springform pan and the parchment paper.
7. Carefully flip the cheesecake back over (right side up) and place it on top of the frosted bottom cake layer.
8. Spread another 1/4 cup of frosting evenly over the cheesecake layer.
9. Place the second strawberry cake layer on top of the frosted cheesecake layer.
10. Frost the entire cake with the remaining frosting. Again, don’t worry about crumbs; the crumb coating will cover them.
11. Break up the cooled cookie crumbs into small pieces.
12. Sprinkle the top of the cake generously with the cookie crumbs.
13. Using your hands, gently press and pat the cookie crumbs onto the sides of the cake to coat it completely.
14. Refrigerate the assembled cake for at least 30 minutes before serving to allow the frosting to set.